Chili-Rubbed Chicken With Coconut Rice & Mango Salsa

This recipe is great for meal prep. Divide the salsa, rice and chicken among 4 food-storage containers and you've got 4 days of ready-made meals in your fridge.

Prep/Cook Time: 55 Minutes, Servings: 4

Ingredients

• 1 14-ounce can light coconut milk
• ⅔ cup short-grain brown rice
• ¾ teaspoon salt, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon chili powder
• 1 clove garlic, grated
• 1 pound boneless, skinless chicken breast
• 1 large mango, diced
• 1 medium red bell pepper, diced
• ½ medium red onion, diced
• ¼ cup chopped fresh cilantro
• 3 tablespoons lime juice

Directions

1. Preheat oven to 400°F.
2. Combine coconut milk, rice and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender and the liquid is absorbed, about 45 minutes.
3. Meanwhile, combine 1 tablespoon oil, chili powder, garlic and ¼ teaspoon salt in a small bowl. Place chicken on a rimmed baking sheet and rub with the spice mixture. Bake, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 20 minutes. Let rest for 15 minutes, then slice or chop.
4. Combine mango, bell pepper, onion, cilantro, lime juice and the remaining 1 tablespoon oil and ¼ teaspoon salt in a medium bowl. Serve the chicken and salsa with the rice.

Nutritional Information

Per Serving: 478 Calories, Total Fat: 18 g, Saturated Fat: 7 g, Cholesterol: 63 mg, Carbohydrates: 50 g, Fiber: 5 g, Total Sugars: 14 g, Protein: 29 g, Sodium: 546 mg, Potassium: 654 mg, Iron: 2 mg, Folate: 84 mcg, Calcium: 46 mg, Vitamin A: 3130 IU, Vitamin C: 120 mg

© Dotdash Meredith. All rights reserved. Used with permission.